Kimchi Tige soup
4 servings
30 minutes
Kimchi jjigae is a vibrant dish embodying the bold flavors of Korean cuisine, despite its unexpected classification as European. Its base is spicy fermented kimchi, which adds depth of flavor with notes of acidity and heat to the soup. This dish combines tender pieces of pork, silky tofu, and aromatic mushrooms, while white semi-dry wine adds subtle sweetness and sophistication. Chili pepper and garlic create a warming effect, turning the soup into a true culinary 'storm.' This soup is perfect for cool evenings or when you want to experience richness in every sip. Traditionally served hot and garnished with fresh green onions for a finishing touch of freshness and crunch. It pairs best with boiled rice that balances the spiciness and highlights the richness of flavors.
1
Cut the meat into 2x2 cm pieces and fry in a thick-walled pot in well-heated oil for 5 minutes.
- Pork: 250 g
- Vegetable oil: 2 tablespoons
2
Pour in the wine and now simmer for another 5 minutes.
- Semi-dry white wine: 100 ml
3
Meanwhile, we cut the prepared kimchi into 2–2.5 cm wide pieces, the onion into half rings, the tofu into 1.5 cm thick slices, the mushrooms like the tofu, chop the garlic finely, and slice the green onion lengthwise.
- Kimchi: 350 g
- Onion: 0.5 piece
- Tofu: 200 g
- Oyster mushrooms: 100 g
- Garlic: 2 cloves
- Spring onion: 1 bunch
4
Add kimchi to the meat and fry together for 10 minutes.
- Kimchi: 350 g
5
Next, add kimchi juice (0.5 cup) and water, bring everything to a boil, and cook for another 10 minutes over medium heat.
- Kimchi: 350 g
- Water: 3 glasss
6
Then we add tofu, onion, garlic, chili pepper, and mushrooms and cook for another 5 minutes.
- Tofu: 200 g
- Onion: 0.5 piece
- Garlic: 2 cloves
- Chili pepper: 0.3 teaspoon
- Oyster mushrooms: 100 g
7
Immediately pour the fiery soup into bowls, garnish with green onions, and serve.
- Spring onion: 1 bunch
